Monday, October 2, 2017

Spinach Ricotta Shells

Current most favorite supper...

for 12 servings you will need -

1 10 oz package pasta shells
1 tablespoon olive oil
1 small onion, diced
4 garlic cloves, minced
24 oz jar tomato passata
1 tablespoon dried italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon sugar
32 ounces whole milk ricotta
1 1/2 cups milk
1 cup parmesan cheese, divided
2 cups mozzarella cheese, divided
1/2 package of fresh baby spinach

Cook pasta according to package directions.  Drain and set aside.
Saute' onion and garlic in olive oil.
Add passata, seasonings, and sugar.  Cover and let simmer.
Combine ricotta, milk, 1/2 cup parmesan, 1 cup mozzarella and spinach.
Add pasta to ricotta spinach mixture and pour into a large, or two small, casserole dishes.
Pour sauce over pasta and top with remaining cheeses.
Bake uncovered at 350 for 30 minutes.
Broil for 2-3 minutes until cheese is starting to brown.  Watch carefully.

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